"Eternal" leaven

[here]

Hello girls, I've been reading you in silence for a long time. The question is similar. I kneaded the sourdough, stood there for three days, fermented very well and now the dough is proving. I put the excess part in the jar and in the refrigerator, but it seemed to me that it was growing, I marked it with a marker and put it in the refrigerator again, after a while I looked and really grew, moved it to the loggia. What to do with it, because rushing so hard, overflowing.
How can I stop her?

Eat!
Add excess leaven to other dough-containing dishes.
Read here

[Alexandra]

Eat!
Add excess leaven to other dough-containing dishes.
Read in the context I took pictures with my phone, there is no sharpness.
This is my second experience and more successful, the first time I baked in the oven round , but the leaven did not grow well and the bread was kneaded with all the available leaven, and since there was not a residue for a long time, it was not a long time to gather it was to start anew. I read everything, looked for a suitable leaven for myself, and still improvised. I took the leaven as a basis Alexandra on pineapple juice, but used rye flour. Maybe the sourness of the juice gave an impetus, or maybe there is more heat now - there was a can near the radiator, and earlier it was summer and the windows were wide open.
But my family appreciated this bread and half of it has already been crushed, so "the process has begun." In the future, I want to give up wheat bread and leave only rye and whole grain and without yeast.
Thanks to everyone for the theory, it was very useful, and the questions asked, and the answers to them, and the personal experience of each writer.

Help me please!!!! I read a lot on the preparation of eternal leaven, the first one fell, because I wanted to do the feeding after 2 days and in the end everything fell for me. The second time I did this: a glass of rye flour and a glass of water, it costs a day, increased by 2 times. I fed another glass of flour and a glass of water, only 3 hours passed, the mass has already doubled !!! what to do??? I don’t want such beauty to fall, but I don’t know what to do next .... it grows every hour, to re-read the entire forum - I will lose time ... Help please !!!

a glass of rye flour and a glass of water, it costs a day, increased by 2 times. I fed another glass of flour and a glass of water

A glass of water = 240 - 250 g
A glass of rye flour = 130 g
Feel the difference! If you need 100 g of flour per 100 g of water, you have twice as much water.
Will fall, of course!

A glass of water = 240 - 250 g
A glass of rye flour = 130 g
Feel the difference! If you need 100 g of flour per 100 g of water, you have twice as much water.
Will fall, of course!

What should I do now? it's rushing ... ((re-put?

A glass of water = 240 - 250 g
A glass of rye flour = 130 g
Feel the difference! If you need 100 g of flour per 100 g of water, you have twice as much water.
Will fall, of course!

or as soon as it starts to fall, can you add more flour in a smaller proportion and mix?

or as soon as it starts to fall, can you add more flour in a smaller proportion and mix?

Your first stage does not meet the requirements of growing the correct starter culture. And this is the most important stage! You run the risk of getting a low quality product.
Better to start over and grow a good starter culture.
We have a lady here who has already poisoned her entire family as a result of her amateur performances.

Your first stage does not meet the requirements of growing the correct starter culture. And this is the most important stage! You run the risk of getting a low quality product.
Better to start over and grow a good starter culture.
We have a lady here who has already poisoned her entire family as a result of her amateur performances.

the hand does not rise ..... that there is no salvation?

I'll go put in another bank 100 to 100 ...

only the question is: on the second day we feed - 100 to 100, and on the third day 200 to 200, or can we also feed 100 to 100 ??

only the question is: on the second day we feed - 100 to 100, and on the third day 200 to 200, or can we also feed 100 to 100 ??

By adding 100g of water and flour every day, we have grown so many sourdoughs, and what kind!
Be patient and go! She will need to go through three stages of fermentation. They will be slightly different from each other. Do not be afraid to see a “calm” after the "storminess" and at the first stage it is better not to smell it. And then they were already frightened here of the aroma of "rotten grass".
And one more thing: three days - not everyone is lucky. Ideally, this is five days. Good luck and patience!

By adding 100g of water and flour every day, we have grown so many sourdoughs, and what kind!
Be patient and go! She will need to go through three stages of fermentation. They will be slightly different from each other. Do not be afraid to see a “calm” after the "storminess" and at the first stage it is better not to smell it. And then they were already frightened here of the aroma of "rotten grass".
And one more thing: three days - not everyone is lucky. Ideally, this is five days. Good luck and patience!

Sorry again)) for those who are in the tank, that is, for me)) every day 100 to 100?

I mixed it in equal proportions, a lump turned out ...

Sorry again)) for those who are in the tank, that is, for me)) every day 100 to 100?

here I mixed it in equal proportions, a lump turned out ...

A lump is great! It will liquefy in a day.
By cultivation: every next day, add 100 water and 100 flour to the whole mass. So to withstand 3 days, then act according to the situation. Actually after 3 days, either you will knead the bread or come here to Vicki to complain ...

A lump is great! It will liquefy in a day.
For cultivation: every next day add 100 water and 100 flour to the whole mass. So to withstand 3 days, then act according to the situation. Actually in 3 days, either you will knead the bread or come here to Vicki to complain ...

I report: I put it yesterday at 18.00, rose slowly, but surely as much as 3 times!
top dressing today at 18.00 - 100 per 100. Now 22.30 - has already risen 3 times !!!
Question: judging by her behavior until 18:00 tomorrow, everything will fall again?

I report: I put it yesterday at 18.00, rose slowly, but surely as much as 3 times!
top dressing today at 18.00 - 100 per 100. Now 22.30 - has already risen 3 times !!!
Question: judging by her behavior until 18:00 tomorrow, everything will fall again?

Don't whine! Everything will be fine, grow the starter, now or in a couple of days. You don't need to feed ahead of time, be patient. But you can stir it periodically.
As I understand it, your last prescription dressing is on Saturday, right?
If after the last 3rd feeding it doubles, you can knead the dough. If she is capricious, then take a couple of tablespoons from her, and this small part will be fed again with 100 water + 100 flour. 2-4 extra days should be enough to grow a complete starter culture. The remnants of unripe sourdough can be thrown away

Don't whine! Everything will be fine, grow the starter, now or in a couple of days. You don't need to feed ahead of time, be patient. But you can stir it periodically.
As I understand it, your last prescription dressing is on Saturday, right?
If after the last 3rd feeding it doubles, you can knead the dough. If she is capricious, then take a couple of tablespoons from her, and this small part will be fed again with 100 water + 100 flour. 2-4 extra days should be enough to grow a full starter culture. The remnants of unripe sourdough can be thrown away

the state of the sourdough at the moment: it has dropped to almost its original state, there are bubbles, but sooooo little .. still feed at 18.00 (I feel it will disappear in the evening) or can it be early?

... dropped to almost its original state, there are bubbles, but sooooo little .. still feed at 18.00 (I feel it will disappear by the evening)

Will not be lost.She now catches a balance between the number of yeast and lactic acid bacteria. Your beauty is clearly overweight. It went down and the MC bacteria started to multiply. Feed on time and don't worry. Look how many of them were raised .... and yours will grow. You will see, everything will be fine!

Good day )))
I put the sourdough in the evening, and the next evening I forgot to feed it and only fed it in the morning (((Should I throw it out? It's already day and she has a hat)) If it can still be saved, then when is it better to feed it, tonight or tomorrow morning ? Thank you

Will not be lost. She now catches a balance between the number of yeast and lactic acid bacteria. Your beauty is clearly overweight. It went down and the MC bacteria began to multiply. Feed on time and don't worry. Look how many of them were raised .... and yours will grow. You will see, everything will be fine!

Again, I report: I fed her yesterday at 18.00, she is a dead weight ... I counted 10 small and lonely bubbles in total. Well, I think - I will interfere and I will look further ... I interfered today at 10.00 iiiiiiii - it is growing !!!!
Damn, I'm glad I just can't describe it !!! Vika and Arka, thank you very much !!
Time 14.00 - there are more and more bubbles !!!

something you can knead the dough in the evening?

But then another question: I will knead with my hands and bake in the oven. I'll figure it out with the oven, but about manual kneading it's kind of tight ... poke the student what you need to pay attention to, how not to mix so that a brick does not turn out))

Little by little, I'm starting to experiment with sourdough baked goods. She has been living with me for almost a month and I decided that we were starting to be friends with her. I bake mainly black bread, but I also tried a loaf and buns. In KhP, all the time until yesterday, I baked on a 6-hour program. But yesterday I baked it on the Rye Program. And it worked! Before baking, I took 300 gr. sourdough, fed it with rye flour and waited until it doubled in volume. That is, it turned out that I replaced almost all the rye flour from the recipe with sourdough (325 grams there). Then she poured and poured all the other ingredients into the HP, poured the sourdough on top and, blessing, set it for 3.5 hours. I had to add flour during the kneading process. Well, I already noticed that you have to take more flour with sourdough than with yeast recipe. The bread turned out to be high, with a convex roof. Only it cracked. Very tasty, with a slight pleasant sourness.
I wrote all this in detail, suddenly it will be useful to someone. Because I know that many people bake on the longest program, but I got a flat or even slightly curved roof on it and I decided that during this time the bread had time to oxyderate. Maybe due to the fact that I have a large amount of leaven?
And the second question. In black bread, the sourness is very appropriate, but my French in HP turned out to be sour. Can take less sourdough?

... about manual kneading as it is tight ... poke the student what you need to pay attention to, how not to mix so that a brick does not turn out))

Rye with your hands? Better mixer with hooks !!!

[Tverichanka]

Tverichanka I am certainly not an experienced sourdough baker (yet), but it seems to me that if you always take 200-300 g of sourdough and then feed it, this may affect the acidity of the bread. ... I mean, it's a bit too much ... For example, I feed about 40 g of sourdough to the weight I need and bake. And as for your experience with HP, I really need it, since not everyone can afford such the luxury of standing and baking in the oven (it takes me a whole day).

After the third feeding, that is, the next day, I was torn: put the kneaded dough in the refrigerator for a day or bake right away?
I was saved by the presence of small forms for bread)) I divided the dough in half and catch two birds with one stone. So, yesterday, at the behest of my curiosity, I sang 2 small loaves, they really stuck (this is another question), but the result pleased us all)) I really liked the taste, until one butt was left from the last loaf, I share my results

[SUSLI]

After the third feeding, that is, the next day, I was torn: put the kneaded dough in the refrigerator for a day or bake right away?
I was saved by the presence of small forms for bread)) I divided the dough in half and catch two birds with one stone. So, yesterday, at the behest of my curiosity, I sang 2 small loaves, they really stuck (this is another question), but the result pleased us all)) I really liked the taste, until one butt was left from the last loaf, I share my results

It looks like mine, which I posted on the previous page, only I baked in HP. Since then, I've baked a couple more pieces and according to different recipes, but still according to the recipe SUSLI I liked the bread the most.

[lyuDOTCHKA]

lyuDOTCHKA,
Do we have a recipe for baking? If there is, then you would have brought the photo into the theme of this bread, eh? You know how the author will be pleased. After all, the bread was a success!

[tatjanka]

tatjanka, thanks for the answer. I don't always take that much leaven. It's just that at the time of baking black bread, it turned out so much. And just in black this acidity was in place. So it turned out well.
But in white, I remember, I put less sourdough .. Although, apparently, it is still a bit too much ... I'll try to experiment with a smaller amount. I'm from 50 gr. sourdough baked buns in the oven, there was no acid. But with the oven it is easier, by the test you can determine its readiness for baking, with HP so far this does not work.

Kind time of the day. I registered my wife on the forum, I ask the question myself, we need a recipe for resuscitation of the leaven, but detailed, to the smallest detail, because the wife is exhausted to nothing, there is complete confusion in my head. The leaven is young, but apparently it took a lot of acid and began to revive. I took 40 g of my sourdough, added 100 g of water and flour, weighed and measured everything.
1. How many hours should the sourdough stand before the next feeding?
2. And how many times to feed it 2-3 or more, and to feed it taking 40 g, and the rest to find another use?
Please answer in great detail, otherwise the whole family will have to treat the nerves. Inception is grateful.

Kind time of the day. I registered my wife on the forum, I ask the question myself, we need a recipe for resuscitation of the leaven, but detailed, to the smallest detail, because the wife is exhausted to nothing, there is complete confusion in my head.
Please answer in great detail, otherwise the whole family will have to treat the nerves. Inception is grateful.

Well, the nerves must be saved ...

1. How many hours should the sourdough stand before the next feeding?

you can feed again after it, having risen after the last feeding, begins to settle (this is a sign of hunger)

2. And how many times to feed her 2-3 or more

I will not say for sure, because I do not know the degree of acidification of your leaven. feed until acetic acid is completely released, then the starter will have a pleasant light fruity smell and easy sour taste, no knocking down with a killer vinegar smell. Taste and sniff your starter culture, shake for aeration

and to feed taking away 40 g, and the rest to find other use?

indeed, it is possible for each "resuscitation" feeding to take only a part of the starved sourdough (2 tbsp. l. is enough), so that the flour is not in vain, and the proportion of feeding to the sourdough is better to do more, so that the vinegar faster. to withdraw

When the starter is back to normal, it will smell good and bubble well in the heat.

By the way, carry out resuscitation also in a warm place.

And what does it mean to "give the leaven a rest"? Don't feed her for 5 days? Will it turn sour?

Admin
Uv. Tatyana! Yesterday I became interested in making sourdough and after reading a lot of information, I want to express my "respect and respect" for your work on the site, for good advice, written, moreover, in competent Russian!

[jurako]

jurako, thank you for warm words!

Make sourdough bread, it's worth it!

Admin
Yesterday I put in the leaven, it looks like the process has begun, today I will feed it. By the way, can you give me a brief word on malt?
For a little over a year I have been baking bread in a bread machine, it is necessary to hone my skills (as taught by our respected Omar Hayama)
On my own behalf, I want to note the amazing emotional and therapeutic effect when baking bread - by the time of readiness comes a feeling of joy
All the best!

By the way, can you briefly enlighten about malt?

Malt is great! And you can't speak briefly about malt, it won't work

I suggest that you familiarize yourself with these topics to understand the subject of the conversation:
Malt, malt preparations - use in bakery https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0
Malt - liquid, flour, extract - which one to choose? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160057.new#new

And on the forum you can see recipes for bread with malt, this is wheat-rye and rye bread in the Yeast and Sourdough bread sections.

I wish you success!

Forgive me if I am not our answer and I repeat myself. How to store the starter culture if you need to leave for a week? She's cheerful, it will be a pity if she dies.

How to store the starter culture if you need to leave for a week? She's cheerful, it will be a pity if she dies.

If it is stored in your refrigerator and you only need to leave for a week, then you can feed it so that there is twice as much flour as the sourdough itself, that is, for every 10g of sourdough, give it 20g of flour and 20g of water and leave for 7 days in the refrigerator ... When you get back, take out and feed in warm 2 - 3 feeding. She will gain strength again.

[Viki,]

Viki, thanks for the answer, so I will

Hello, I put the eternal leaven on rye flour last night. I want to make it clear for myself one moment, because I have already buried my first sourdough - I put it in storage in the refrigerator and there I forgot about it for almost a month, eats, but it deteriorated. When storing the leaven, you need to act in the same way as with lactic acid leaven from Admin, that is, we grew the leaven, some went into bread, part into the refrigerator, then we look at the state of the leaven and it must be fed within 5-10 days - and fed in a warm place 3 times in 3 days, that is, just as she was raised, did I understand everything correctly?
I bake rye bread not quite regularly, once a week, when 2 times ... Another question in connection with this, I have grown the leaven, baked bread, part of the leaven in the refrigerator is waiting for the next feeding, but I needed to bake the bread until that very of the second feeding, I took her out according to all the rules, revived her (fed her), some went to bread, and with the rest, what should I do, to feed her in a warm place for three days (but she's not very hungry) or put her in the refrigerator?
Please help me figure it out, because I've been reading for two hours already ... a lot has become clear, but this is not yet clear

... so I grew the sourdough, baked bread, part of the sourdough in the refrigerator is waiting for the next feeding, but I needed to bake bread before this very second feeding, I took it out according to all the rules, revived it (fed it), some went for bread, and the rest partly what to do, to feed her in a warm place for three days (but she's not very hungry) or put her in the refrigerator?
Please help me figure it out, because I've been reading for two hours already ... a lot has become clear, but this is not yet clear

After growing, do not put the starter in the cold right away, but give it another 2-3 days to gain strength, continue to feed a small part of it daily in the warmth. When the leaven gets stronger, it starts to rise well and quickly, it will be possible to transfer it to storage in the cold, but the cold should be relative, + 11-13 degrees. For long-term storage (up to 5 days) in the refrigerator, feed the starter in a large proportion, this will prevent it from accumulating acid.
When you need to bake bread, in a few hours (4-6) remove the leaven from the refrigerator, warm it to room temperature, feed it to the required amount according to the recipe (you can do this in one or more steps, the last option will kind of give the leaven to "accelerate") ...When kneading into bread, leave a little sourdough for further storage, you can even the small amount that will remain on the walls of the dishes in which it was suitable. Feed this residue again in large proportion and, after letting stand warm for an hour, return to the refrigerator.

Thanks for the answer! Straight off my shoulders, otherwise I decided that after using the leaven for the dough, it needs to be fed for three days. that is, the same process as for growing.
But if I don't bake bread for a week or two, the sourdough must be fed at least once every five days, and then it is enough to let it warm up, then feed it, let it stand for a while and in the refrigerator, is that correct?

Thanks for the answer! Straight off my shoulders, otherwise I decided that after using the leaven for the dough, it needs to be fed for three days. that is, the same process as for growing.
But if I don't bake bread for a week or two, the sourdough must be fed at least once every five days, and then it is enough to let it warm up, then feed it, let it stand for a while and in the refrigerator, is that correct?

everything is correct, and it is better while the leaven is young - once every 3 days, then it will keep good shape

Thank you ! I made my own sourdough, everything turned out as described in the recipe. I already put it into action, all of it, on Darnitsky bread (I have a large CP, I had to double the ingredients), it is already baking, I hope everything will work out. I'll try to scrape off what is left from the walls and keep it warm for a couple of days, I'll grow it up, maybe it will work out, but if not, I'll grow a new one, I already have experience

Can you please tell experienced bakers, I have had sourdough in the fridge since yesterday evening, but it is so active, it got out of a 700-gram jar today, and it was filled a little less than half, I mixed it carefully this morning, I look now, and it again almost to the very roof climbed ... is this normal? I don’t know what to do if she’s "hungry" so - get her out and feed her, or put her in a large bowl and leave in the refrigerator (will she not spoil then)

Please tell me what the correct proportions of feeding the starter culture, which is stored at room temperature. From what I read above, I realized that "For example, with the usual 20 - 22 * ​​C, it is enough to take 5 g. Sourdough and add 20 g. Water and 20 g. Flour. Enough for a day.", I am interested in how much water and flour should be added on the second, third and so on day.
And one more question, what amount of sourdough (in percentage) can be taken when baking sourdough rye bread.

Please answer !!

Can you please tell experienced bakers, I have had sourdough in the fridge since yesterday evening, but it is so active, it got out of a 700-gram jar today, and it was filled a little less than half, I mixed it carefully this morning, I look now, and it again almost to the very roof climbed ... is this normal? I don’t know what to do if she’s "hungry" so - get her out and feed her, or put her in a large bowl and leave in the refrigerator (will she not spoil then)

active leaven is good. stir it so that it does not run away, periodically take it out of the wither, warm it up, feed it, let it stand in the warmth for a while, and again in the cold.

Please tell me what the correct proportions of feeding the starter culture, which is stored at room temperature. From what I read above, I realized that "For example, with the usual 20 - 22 * ​​C, it is enough to take 5 g. Sourdough and add 20 g. Water and 20 g. Flour. Enough for a day.", I am interested in how much water and flour should be added on the second, third and so on day.
And one more question, what amount of sourdough (in percentage) can be taken when baking sourdough rye bread.
Please answer !!

the next day, do not add to it, but again take a small part of the sourdough and feed, and the leftovers can be put into any dough - on pancakes, batter, etc., if you throw it away

I knead rye dough in the following proportions: weight of sourdough = weight of flour (for example, 400 g of sourdough, 400 g.flour + the rest according to the recipe)

Hello! I'm a newbie. Please explain how to use the leaven if I bake bread every day? I put in the leaven, it's worth the second day, the bubbles go, but nothing rises. Maybe put it in a very warm place (my batteries are hot)?

I put in the leaven, it's worth the second day, the bubbles go, but nothing rises. Maybe put it in a very warm place (my batteries are hot)?

Everything is correct. First we'll bubble up, and then we'll start climbing. Be patient. From three to five days she will show you bubbles. As it starts to rise, then we'll talk.
If you bake every day, it is better to keep it at room temperature or slightly cooler. And you can feed it by gradually increasing its amount. Take in bread as much as you need, feed the rest.

I greet you girls and boys!
put the leaven for 1.5 days
t 30 gr could not create, it turned out either much more or less
spat, left in the bathroom - t max 25 gr
but the leaven bubbled up, doubled in a day, fed it yesterday at 17.00 - doubled again
from she, my morning beauty))



but the smell confuses
some kind of, sorry, vomit - is this normal?
peeled rye flour, made in Russia

by lunchtime it all collapsed and turned into a bubbly pimple

... but confused by the smell
some ......... is this normal?

It is perfectly!
Stop sniffing it, it's not sourdough yet. There is now a process of fermentation, which is scientifically called "putrid fermentation". Until it ends, the next one will not begin - "lactic acid fermentation". And only after it - yeast fermentation.
Your leaven must go through three difficult stages to become a leaven. And then we'll sniff.
Good luck to you!

[Viki]

It is perfectly!
Stop sniffing it, it's not leaven yet. There is now a fermentation process, which is scientifically called "putrid fermentation". Until it ends, the next one will not begin - "lactic acid fermentation". And only after it - yeast fermentation.
Your leaven must go through three difficult stages to become a leaven. And then we'll sniff.
Good luck to you!

Viki Thank you!!
how not to smell, I wonder!
I licked

[Viki]

Viki Thank you!!
how not to smell, I wonder!
I licked

Eh Lenka ... Was it too lazy to stop by?
I would let you lick my sourdough

[Natasha]

Natasha, it's easier to grow your own than to go to the other end of the city
26.02
so, day 4
something floats on top, cloudy transparent (mold?) and smells like mash, has not changed in volume

[Natasha]

Natasha, it's easier to grow your own than to go to the other end of the city
26.02
so, day 4
something floats on top, cloudy transparent (mold?) and smells like mash, has not changed in volume

Brazkoy - it's not scary, it should be
I will not say about the dregs, I did not come across